Chocolate Chip Cookie Icebox Cake

Looking for an impressive dessert that won’t take hours in the kitchen? Then, you’ve got to try this Chocolate Chip Cookie Icebox Cake! With only four ingredients, you can create a rich, creamy, and truly decadent dessert that will leave everyone wanting more!

Here’s a bonus: No baking required! Just assemble the layers in a pan, chill overnight, and enjoy a stunning dessert that looks like it took hours. Perfect for any occasion, from dinner parties to casual get-togethers, it’s sure to be a crowd-pleaser.

Next, try some of our other icebox cake recipes like this Pistachio Icebox Cake, S’mores Icebox Cake, or Lemon Icebox Cake.

A Delicious Chocolate Chip Cookie Icebox Cake

One evening while I was at my son’s sports practice, my husband sent me a text with a photo of a half-eaten dessert in our fridge, exclaiming, “Omg I don’t know what this is but it’s the greatest thing I’ve ever eaten.” The dessert turned out to be this very Chocolate Chip Cookie Icebox Cake!

If my husband’s rave review hasn’t already tempted you to try this cake, here are a few other reasons why you need it in your life:

1. It requires no baking and only has four ingredients. It’s quick and easy in just 15-20 minutes.
2. It’s a perfect make-ahead dessert–great if you’re making it for a special occasion.
3. Even though it’s simple to prepare, it looks fancy and complex.
4. And, most importantly, it’s downright delicious!

What Is An Icebox Cake?

An Icebox Cake is a dessert with layers of cookies and a creamy filling. As the cake chills in the fridge overnight, the cookies absorb the moisture from the filling, transforming them into a cake-like texture. It’s a decadent and creamy dessert that’s perfect for any occasion, but especially nice in the summer when you don’t want to heat up the house by baking.

This Chocolate Chip Cookie Icebox Cake uses crisp chocolate-chip cookies that soften into the cake-like layer we’re after. The creamy filling combines whipped cream with sweet vanilla pudding, making it a perfect balance of flavors and textures.

Chocolate Chip Cookie Icebox Cake Ingredients

• Chocolate Chip Cookies: I use regular Chips Ahoy cookies for this recipe. They soften perfectly as they absorb the filling’s moisture. I’ve tried high-end brands like Tate’s or Pepperidge Farm, but I didn’t notice a significant difference, and they are more expensive.
• Instant Vanilla Pudding: I use two 3.4-ounce boxes of instant vanilla pudding mix. I make sure to use regular instant pudding, not cook-and-serve, sugar-free, or low-fat types. It’s important to follow the recipe instructions below, not the package directions. I recommend Jell-o® brand pudding mix for the best flavor.
• Milk: I use whole milk for a richer flavor and thicker consistency.
• Frozen Whipped Topping: I prefer using Cool Whip or a similar brand. I always choose regular, not sugar-free or reduced-fat, as they can become watery.

Here are some tips for making this Chocolate Chip Cookie Icebox Cake:

• Chill the cake overnight: This cake needs time to chill in the fridge to allow the cookies to soften and absorb the moisture from the filling. So be sure to plan ahead and give the cake enough time to chill overnight.
• Break cookies to fit pan: The chocolate chip cookies might not fit perfectly in the pan, so it’s okay to break them up into smaller pieces to fit. Don’t worry– they will still turn into a cake-like layer after they’ve softened.
• Garnish: To add a nice finishing touch, consider sprinkling a handful of miniature chocolate chips or crumbled (leftover) cookies on top of the cake slices. This will not only add a decorative element but also an extra burst of chocolatey goodness to each bite.

More No-Bake Desserts:

• No-Bake Cookies chocolate and peanut butter 
• Mint Oreo Truffles made with Mint Oreo cookies
• Chocolate Chip Dip with mini chocolate chips
• Malted Milkshake with malted milk powder
• No-Bake Granola Bars with a chocolate drizzle

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5 from 2 votes

Chocolate Chip Cookie Icebox Cake

By Chelsea Lords

With just four ingredients, you can whip up this rich, creamy, and decadent Chocolate Chip Cookie Icebox Cake that will have everyone coming back for more!

Prep Time: 20 minutes minutes

Chilling Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 16 servings

Equipment

• Baking pan 8 x 8-inch, lined

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 (18.2-ounce) package chocolate chip cookies see note 1
• ▢ 2 (3.4-ounce) packages instant vanilla pudding see note 2
• ▢ 2-1/4 cups whole milk
• ▢ 1 (8-ounce) container frozen whipped topping thawed, divided, see note 3

Instructions 

• Line an 8 x 8-inch pan with parchment paper, leaving an overhang for easy removal. Set aside for now. Remove 1 heaping cup of whipped topping and set it aside as well.
• In a large bowl, combine both pudding mixes and milk and briskly whisk together for about 1 minute or until smooth. Take the remaining whipped topping and gently fold it into the pudding mixture until completely incorporated.
• Place down an even layer of cookies in the prepared pan, breaking them apart as needed to fit the pan. Top with half of the pudding mixture and use the back of a large spoon to gently spread into an even layer. Top with one more layer of cookies. Add the rest of the pudding, again spreading it into an even layer. Add the last layer of cookies. Finally, spread on the reserved cup of whipped topping in an even layer. Cover the cake and refrigerate for 8 hours.
• When ready to serve, cut the cake into squares (see note 4) and, if desired, crumble a few reserved cookies on top as a garnish.

Recipe Notes

Note 1: You'll need a lot of cookies for this cake, so make sure to get the family-sized box (18-ounce) instead of the original (13-ounce) size. When it comes to the type of cookies, avoid soft or chewy cookies. I prefer Chips Ahoy original Chocolate Chip Cookies.

Note 2: Use two boxes of regular instant pudding mix-- not sugar-free, low-fat, or cook-and-serve. Be sure to get the small 3.4-ounce boxes. When using the pudding mix, follow my specific recipe directions — don’t prepare it according to package instructions.

Note 3: Cool Whip is a common brand of frozen whipped topping and the one I use in the test kitchen. Be sure to use regular, not sugar-free or reduced-fat which can become watery. You can also make your own, the recipe for homemade whipped cream is in the blog post!

Note 4: When cutting the cake, use a sharp chef’s knife and make decisive cuts. Run the knife under warm water and dry it on a kitchen towel before cutting and repeat for each slice.

Storage: I recommend eating the cake on days 2 or 3. It needs 12 hours to soften properly, but it can become watery after several days. To store the cake, serve it directly from the fridge. Any leftovers should be returned to the fridge promptly. Freezing is not recommended.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 211mg | Potassium: 127mg | Fiber: 1g | Sugar: 24g | Vitamin A: 66IU | Calcium: 53mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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